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Tuesday, May 27, 2014

Beans, Biscuits and Bread Part Two - Cornmeal and Buttermilk Biscuits

From the kitchen of One Perfect Bite...I found the recipe for these biscuits on the Food Network website. It caught my eye because I was looking for something to serve with the bean trio that was being sampled for the holiday barbecue. I thought the touch of cornmeal would add some texture to the biscuits and go well with the spicy sweet flavor of the beans we were testing. I must tell you, these biscuits are lovely. I do want to clarify what I think was meant by the specification for "polenta-style" cornmeal. I think it is fair to categorize any medium to coarse ground cornmeal as "polenta-style" and if you avoid the really finely ground type you'll be fine. As with any biscuit, you'll want to use an easy hand and be sure not to overwork the dough. This recipe can be doubled if you have a gang to feed. Do give these biscuits a try. I really think you'll like them. Here is how they're made.

Directions:
1) Set a rack in center of oven and preheat oven to 450 degrees F. Line a baking sheet with two layers of parchment paper.
2) Whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt in a large bowl. Rub 2 tablespoons of butter into flour mixture with your fingertips, until it is completely incorporated. Work remaining butter into flour until it's in even, pea-sizes pieces. Gently stir in the buttermilk to make a loose dough.
3) Turn dough out onto a lightly floured work surface. Pat dough into a 1/2-inch-thick rectangle. Fold dough in thirds like a business letter. Pat dough into a 5 by 8-inch rectangle about 3/4 inch thick. Use a 2 to 3-inch round cutter to make 6 biscuits, and put biscuits on prepared baking sheet. Press together scraps of dough, cut 2 more biscuits, and place them on baking sheet.
4) Bake until tops are lightly browned, about 15 minutes. Cool slightly on a rack before serving. Yield: 6 biscuits.

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